Rib of beef

[whatdoyourdoggoswant]

I’m getting a 2-rib piece of beef and although I cooked it last year I can’t remember where I went for timings etc. any recommendations? Would you flavour it with anything for cooking? Most people like it rare / medium rare

I use a meat thermometer to be safe, it’s so easy for it to go wrong following the general instructions. I’d always err on the side of caution if you don’t have one and cook it for less time than recommended and check it. It’s easy to put it back in the oven if it’s underdone, unlike overdone.

Yeah - overdoing it is my main fear! I might get a thermometer. Good idea.

I wouldn’t flavour it.
I’d take it out of the fridge at least an hour before cooking for it to come to room temperature. I’d season with salt and pepper then sear it in a pan before roasting in the oven.
Once it was in the oven I’d use the pan to make a creamy peppercorn sauce.
Allow 20 minutes in the oven for each 450g of weight at 160. Then rest for 15 mins at the end.

Personally, I prefer them as single ribs so if you’ve got two I’d separate them first.

Ah interesting / I hadn’t even thought of separating. What’s the benefit of that? Consistency of how well done it is?

I don’t think that there is a chef-reason for separating, just that I prefer it that way. So you get a slice of meat with a seared outside and then a rare middle.

The good food meat calculator has never let me down…

https://www.bbcgoodfood.com/howto/guide/roast-timer

I take mine out of the packaging well in advance to let the outside, especially the fat, dry out a bit so you get crispy bits. Good sprinkle of salt well rubbed in, start it very hot 200-220 for crispy outside for 20 mins or so then turn down and use a thermometer until it’s a few degrees below being done. Bring it out and rest it and it will finish cooking itself while the yorkies cook and you do the gravy. Yum Yummy yum can’t wait.